INFORM June 2026

32 INFORM JUNE 2026 , VOL. 37, NO. 6

LIPID OXIDATION AND QUALITY ARTICLES PICKED BY RESEARCHERS

This column highlights articles from non-AOCS journals to complement the AOCS member benefit of access to full journal articles .

Ignacio Vieitez is a research professor at the Universdad de la República in

bility of incorporating these by-products to improve food quality, stability, and added value. DEVELOPMENT AND CHAR ACTERIZATION OF BIODE GRADABLE CHITOSAN FILMS INCORPORATING OLIVE AND POMEGRANATE LEAF EX TRACTS FOR ACTIVE FOOD PACKAGING Behan, A., et al. , Applied Food Research , 6, 1, 101885, 2026. This study developed bio degradable chitosan films incorporating optimized olive ( Olea europaea ) and pome granate ( Punica granatum ) leaf extracts to improve func tional properties for active food packaging. Films were prepared at extract concen trations of 100, 300, and 500 µg/mL, including binary mix tures, and compared to an extract-free control. Unlike previous studies that typically focus on single plant sources or peel-derived phenolics, this work employs leaf extracts from two species and sys tematically contrasts single and combined formulations at multiple concentrations within the same chitosan matrix, providing a more comprehensive evaluation of structure–function relation ships in active films. Elevated extract levels significantly

decreased water vapor per meability and solubility, with the lowest solubility in the 500 µg/mL pomegranate extract film. Moisture content showed no significant change ( p > 0.05), while water absorption increased progressively over six days of storage. Mechanical analysis revealed reduced tensile strength but enhanced elongation at break and thickness with higher extracts. SEM imaging displayed irregular, porous microstructures, and antimicrobial assays demonstrated potent inhibition against Salmonella typhi . The 500 µg/mL pome granate extract formulation exhibited optimal perfor mance, highlighting its poten tial as a novel, leaf-extract based system for sustainable active packaging applications. INFLUENCE OF EXTRACTION CONDITIONS ON THE SENSO RY PROFILE, ACCEPTABILITY, AND POLYPHENOL CONTENT OF INFUSIONS FROM ARBE QUINA OLIVE LEAVES Vieitez, I., et al. , Food and Humanity , 6, 101160, 2026. Olive leaves are a polyphe nol-rich by-product (notably in oleuropein), with numerous and well-documented health benefits. To date, research on

Montevideo, Uruguay. He studies green extraction processes to isolate bioactive compounds and determines their potential benefits as food ingredients. The selected articles were chosen because they focus on the valorization of agro-in dustrial by-products as sus tainable sources of bioactive compounds, particularly polyphenols with antioxidant properties. All studies investi gate different residues, such as wild cardoon leaves, coffee silverskin, and olive leaves, highlighting their potential re use within a circular economy framework and their relevance for food-related applications. A common feature among them is the evaluation of antioxidant activity through established assays (e.g., DPPH, ABTS, FRAP), which is closely associated with their phenolic composition. Additionally, all articles explore the develop ment of innovative applica tions in the food sector, such as functional ingredients, nanoformulations, infusions, or active packaging systems, demonstrating the feasi